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Simple but incredibly satisfying, Filipino adobo pork is everything a Sunday meal should be: hearty, homey, and fragrant enough to fill your home with "yum." Using pork shoulder and preparing it in a slow-cooker is relatively effortless, but the payoff is big. Left to its own devices for a long enough period of time, you get nice caramelization on the outside of the meat. Then, you pull it apart and finish cooking it in the pot sauce to finish infusing the flavors.

As for the garlic fried rice served beneath it, go ahead and make a batch of rice per the package directions if you don't have any leftovers on hand. Just allow it to fully cool in the refrigerator first. Feel free to spice it up with whatever veggies or meat you happen to have on hand.

Note: You can substitute apple cider vinegar for white wine vinegar, but the results will be sweeter. If you use distilled white vinegar reduce the amount by 1 to 1 s1/2 teaspoons.

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Jennifer Olvera is the author of Food Lovers' Guide to Chicago, and she has all-but tested and developed recipes since toddlehood. She writes the Sunday Supper column for Serious Eats and regularly contributes food features to Chicago Sun-Times. She can often be found tending her garden, canning and traveling to far-flung destinations, where she writes about local edibles for pubs like Los Angeles Times and Frommers.com.

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